Recipes Included On This Page Apple Bread Apple Pancake Apple Riesling Sabayon Apple Zucchini Salad Apricot Coconut Bites Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Apple Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup white sugar 1/2 cup oil 2 eggs 2 tablespoons sour milk 2 cups flour 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon vanilla 2 cups apple -- grated Topping: 2 tablespoons white sugar 2 tablespoons flour 2 tablespoons butter 1 teaspoon cinnamon Preheat oven to 350. Grease and flour the pans. In a large bowl combine the sugar, oil, eggs, sour milk and vanilla mix well. Then add the flour, salt and baking soda mix well. Add the grated apples stir until well blended. Pour into greased and floured pans. Combine all the ingredients for the topping and sprinkle over the top of the batter. Bake at 350 for 1 hour or until done. Freezes well. I use two aluminum loaf pans and freeze one loaf right in the pan in a ziplock bag. Contributed to the FareShare Gazette by Suzie <smay@tds.net>; 4 March, 2001. Year 4 Volume 03 Number 04 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Pancake Recipe By :The Active Woman's Cookbook; 1980 Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 apple 4 tablespoons butter -- (60 mL) 2 tablespoons sugar -- (30 ml) 1/4 teaspoon cinnamon -- (1 mL) 1/4 teaspoon nutmeg -- (1 mL) [optional] 1 cup Bisquick® baking mix -- (250 mL) 2/3 cup milk -- (75 mL) 1 egg 1 tablespoon sugar -- (15 mL) Core the apple but don't peel it. Cut it into 12 slices. Melt the butter in a 9-inch oven-proof frying pan. Stir in the cinnamon, 2 tablespoons of sugar and the apple slices; saute until tender. Combine the Bisquick, milk, egg and the remaining sugar until just moistened. Pour the batter over the apple slices in the pan. Reduce the heat to low and cook for 10 minutes or until the surface of the pancake looks dull. Place the pan under the broiler for a couple of minutes until the pancake is slightly browned. To serve, turn the pancake upside down on a plate so that the apple slices are on the top. Serve with extra butter and syrup or whipped cream if desired. Serves 2 to 4 people. From The Active Woman's Cookbook; 1980. MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 22 March, 2001. Year 4 Volume 03 Number 22 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 321 Calories (kcal); 18g Total Fat; (50% calories from fat); 5g Protein; 36g Carbohydrate; 83mg Cholesterol; 501mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 1/2 Other Carbohydrates * Exported from MasterCook * Apple Riesling Sabayon Recipe By :Edmonton Journal, 16 October 1996 Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 medium apples [McIntosh or Empire] 1 cup sweet white wine -- (250 mL) 2 tablespoons sugar -- (30 mL) 1/4 teaspoon vanilla -- (1 mL) 2 tablespoons Triple Sec -- (30 mL) or Grand Marnier liqueur 4 egg yolks 3 tablespoons sugar -- (50 mL) [second amount] 1 tablespoon slivered orange peel -- (15 mL) [optional for garnish] Peel and core apples; cut into 1/4-inch thick wedges. Place the apples, wine, two tablespoons (30 mL) sugar and vanilla into a saucepan; cover and bring to a boil. Reduce heat to medium-low. Boil gently, stirring occasionally, for four minutes or until the apples are hot and just starting to soften. Immediately remove the apples with a slotted spoon and keep warm. Increase the heat under the saucepan to high; add the liqueur and bring to a boil. Boil, uncovered, until reduced to about 1/2 cup. Remove from the heat. Meanwhile, in a bowl, whisk the egg yolks with 3 tablespoons (50 mL) of sugar until combined. Gradually whisk in 1/4 cup (50 mL) of the hot wine mixture. Gradually whisk egg mixture into pan and cook, whisking constantly, over medium heat until thickened, about three minutes. Immediately remove from heat and continue rapidly whisking until lightened enough to form soft mounds, about 2 minutes. Place the warm apples in large wine goblets or fancy dessert dishes. Spoon the sauce over the top; garnish with the optional orange rind. Edmonton Journal; 16 October 1996. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 2 March, 2001. Year 4 Volume 03 Number 02 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Apple Zucchini Salad Recipe By :The Zucchini Cookbook by Paula Simmons; 1974 ed. Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 small zucchini -- thinly sliced 2 apples -- cored and diced 1/2 cup chopped celery 1 cup cooked peeled and diced potatoes 2 tablespoons Italian salad dressing 1/2 small tomato -- peeled seeded and diced 1/4 cup mayonnaise 1 small red onion -- thinly sliced into rings Romaine lettuce Marinate zucchini, apple, celery and potatoes in Italian salad dressing for about 1 hour in the refrigerator. Stir the diced tomato into the mayonnaise. Toss the marinated mixture and half of the onion rings with the tomato/mayonnaise mixture. Serve on Romaine lettuce leaves and garnish with the remaining onion rings. From The Zucchini Cookbook by Paula Simmons; 1974 edition; ISBN 0-914718-10-X MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 9 March 2001. Year 4 Volume 03 Number 09 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 134 Calories (kcal); 10g Total Fat; (64% calories from fat); 1g Protein; 12g Carbohydrate; 3mg Cholesterol; 102mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 1 Fat; 0 Other Carbohydrates * Exported from MasterCook * Apricot Coconut Bites Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 200 g packet dried apricots 1 cup (90g) desiccated coconut 1/2 cup (80g) blanched almonds 2 tablespoons icing sugar mixture 1/2 cup (125ml) sweetened condensed milk 1/2 cup (45g) desiccated coconut extra Makes about 60 Prep. time: 15 mins (2 hours refrigeration time) Can be made 2 weeks ahead and stored in airtight container Blend or process the apricots with the coconut, almonds and icing sugar until they are finely chopped. Add the milk to the mixture and process until all the ingredients come together. Divide the mixture into four portions. Roll each portion into a 15cm log. Roll logs in extra coconut. Refrigerate the logs on trays lined with baking paper for two hours or until firm. Slice into 1cm pieces. Suitable to freeze. Source : Australian Women's Weekly August 2000 Contributed to the FareShare Gazette by L. Wright <lulu1964zulu@hotmail.com>; 25 March, 2001. Year 4 Volume 03 Number 25 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - -

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.